4 servings
  • 2/3 cup cauliflower, rinsed and cut into pieces
  • 1 egg
  • 5 tablespoons oatmeal
  • 5 tablespoons flour
  • 1 tablespoon oil
  • 2 teaspoons oregano
  • Salt and pepper

Pizza toppings

  • 3 shallots
  • 1 beetroot
  • Castello® Double Cream Brie 
  • Honey and butter for frying
  • Walnuts
  • Fresh oregano


Rinse the cauliflower, finely chop in a food processor or mini-chopper and drain in a cloth (there should be 2/3 cup after the juice has been drained off). 

Combine the oatmeal and flour. Grate the cheese. Combine all the ingredients and form into a solid mass. Roll out between two pieces of baking parchment. Pre-bake at 200°C for approximately 15 minutes.


Slice the shallots into wedges and sauté them in a little butter and honey. Peel the beetroot and thinly slice (a peeler works well). Cover the pizza with everything except the walnuts and oregano and bake at 180°C for approximately 5 to 7 minutes. Top with walnuts and oregano.